Monday, November 9, 2015

Homemade Brown Gravy

Homemade gravy rocks! And this particular recipe is so darn good and not to mention easy! Almost as easy as making a packet of brown gravy. I made it from pot roast drippings, but you could also substitute butter for the drippings if needed. You can also substitute chicken broth and chicken bouillon for the beef broth and beef bouillon if you are making a gravy to go with poultry. A fat separator is a great gadget for making gravy, but if you don't have one, you can pour all the pan drippings into a large measuring cup, wait for the fat to separate from the juices, and then spoon off the fat with a spoon.

Homemade Brown Gravy

1/4 cup fat from pan drippings or butter
1/4 cup flour
1 cup pan juices
1 cup beef broth
1 cup milk
2 teaspoons beef bouillon
salt and pepper to taste

Heat 1/4 cup of fat from pan drippings or butter in a saucepan. Add flour and cook over medium heat, whisking, until the roux is golden brown, about the color of peanut butter. Add in juices, broth, milk, and bouillon, whisking constantly. Bring to a simmer and cook for about 7 minutes. Season with salt and pepper to taste.

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